Chocolate Peppermint Cookies are perfect for even the most discerning Santa. They are soft and decadent with Andes Peppermint Baking Chips. After they are baked, white chocolate and cream cheese frosting make them irresistible. Sprinkle them with Peppermint dust, and no one will be able to resist them. Especially not Santa on Christmas Eve.
For more Christmas Cookie ideas, try some of my popular cookies. Almond Chocolate Chip Biscotti, Toasted Almond Shortbread triangle or Peppermint Cheesecake.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost.
SIS Simple is Smart Tip:
Elevate your chocolate peppermint cookie to extraordinary with a frosting made of premium white chocolate, creamy cheese, and butter. No powdered sugar. The chocolate firms up the frosting after it is piped onto the cookies. Don’t forget some peppermint flavor; peppermint dust is the perfect finish. YUMMY.
What Do you Need for Chocolate Peppermin Cookies?
Chocolate Peppermint Cookie Dough
- Butter – use either salted or unsalted but take the butter out and let it warm up before using.
- Brown and granulated Sugar – keep the brownie cookie soft and sweet.
- Egg – Holds the cookies together and gives them a little lift. Let the egg warm up to room temperature.
- Corn Syrup – The corn syrup keeps the cookies from getting grainy by inhibiting the formation of large sugar crystals.
- Vanilla – use pure vanilla extract
- Peppermint Extract – make sure you use peppermint extract, not mint extract.
- Flour – all-purpose flour
- Espresso Powder – a little espresso powder enhances and intensifies the chocolate flavor of the cookie.
- Corn Starch- Helps keep the cookies plump, soft, and tender.
- Baking Soda – give the cookies some lift.
- Salt – Just a bit is all you need
- Dutch Process Cocoa Powder – this cocoa powder has been treated to make it less bitter than natural cocoa powder.
- Andes Peppermint Crunch Baking Chips – extra chocolate flavor and the richness of cocoa butter
White Chocolate Cream Cheese Frosting:
- White Chocolate Chips: Premium chips like Ghiradelli.
- Butter: Helps with the structure of the frosting.
- Cream Cheese: a shortcut to the creaminess that adds a delicate tang to offset the cookie’s sweetness.
- Peppermint extract: give the frosting that fresh peppermint taste.
- Peppermint dust. Decorative and delicious. If you can’t find peppermint dust, use finely crush up peppermint candy.
Step by Step Instructions for making Chocolate Peppermint Cookies.
Make the Cookie Dough
- Cream together with a hand mixer or stand mixer, butter, brown sugar, and white sugar.
- Add the vanilla, egg, and corn syrup. Mix in.
- Add the espresso powder, corn starch, salt, and baking soda to the flour and mix to combine.
- Add the flour mixture to the dough and mix on med-low until incorporated.
- Add the cocoa powder and mix in.
- Stir in the peppermint chips. Refrigerate the dough for 1 hour.
- Preheat the oven to 350°F 170°C
- Line a baking sheet with parchment paper. Use a 2 Tbsp. cookie scoop to form the cookies into balls.
- Put the pan in the fridge for 15 minutes.
- Bake the cookies for 7 – 8 minutes. Rotate the front to back halfway through baking.
- Let the cookies cool on the baking sheet for 20 minutes before moving to a cooling rack.
- Let the cookies cool completely before frosting.
Make the Frosting
- Melt the white chocolate chips in 10-second intervals in the microwave. Stir after each 10-second interval. Set aside to cool to room temp.
- In a medium bowl, with a hand mixer, beat the butter until light and fluffy about 2 minutes.
- Add the cream cheese, cooled melted white chocolate, and peppermint extract. Mix on medium speed until combined.
- Pipe a swirl of frosting on top of each cookie and decorate with peppermint dust.
- Store cookies in an airtight container in the fridge for up to 1 week.
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Chocolate Peppermint Cookies
Chocolate Peppermint Cookies are moist, chocolaty melt-in-your-mouth cookies with peppermint chips. This cookie is topped with white chocolate cream cheese frosting and dusted with peppermint dust.
Equipment
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
Cookie Dough
- ½ cup butter softened
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp corn syrup
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1¼ cups flour
- ½ tsp espresso powder
- 1 tsp corn starch
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup Dutch Process Cocoa Powder
- ½ cup Andes Peppermint Crunch Baking Chips
White Chocolate Cream Cheese Topping
- ½ cup white chocolate chips
- ¼ cup butter
- ½ cup cream cheese
- ½ tsp peppermint extract
- 2 tbsp peppermint dust
Instructions
Make the Cookie Dough
- Cream together with a hand mixer or stand mixer, butter, brown sugar, and white sugar.
- Add the vanilla, egg, and corn syrup. Mix in.
- Add the espresso powder, corn starch, salt, and baking soda to the flour and mix to combine.
- Add the flour mixture to the dough and mix on med-low until incorporated.
- Add the cocoa powder and mix in.
- Stir in the peppermint chips.
- Preheat the oven to 350°F 170°C
- Line a baking sheet with parchment paper. Use a 2 Tbsp. cookie scoop to form the cookies into balls.
- Put the pan in the refrigerator for 15 minutes.
- Bake the cookies for 7 - 8 minutes. Rotate the front to back halfway through baking.
- Let the cookies cool on the baking sheet for 20 minutes before moving to a cooling rack.
- Let the cookies cool completely before frosting.
Make the Frosting
- Melt the white chocolate chips in 10-second intervals in the microwave. Stir after each 10-second interval. Set aside to cool to melted but not hot.
- In a medium bowl, with a hand mixer, beat the butter until light and fluffy about 2 minutes.
- Add the cream cheese, cooled melted white chocolate, and peppermint extract. Mix on medium speed until combined.
- Pipe a swirl of frosting on top of each cookie and decorate with peppermint dust.
- See notes for storing.
Video
Notes
Cookies will keep for six days in an airtight container in the refrigerator.
Frozen cookies will keep for a month in an airtight container.
Nutrition
Serving: 1cookie | Calories: 172kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 177mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 309IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg
